Milk-Impregnated Semolina Biscuit

by Editorial Staff

The recipe for this semolina biscuit is from the distant 70s. The semolina biscuit turns out to be amazing – tender and moist due to milk impregnation. The method of making this cake is not entirely usual, but I highly recommend you try it. You can use this biscuit for making cakes, various pastries, or you can simply serve it for tea.

Ingredients

  • Semolina – 170 g
  • Sugar – 100 g
  • Eggs – 4 pcs.
  • Vanillin – 1 pinch
  • Milk (for impregnation) – 350 ml
  • Salt – 1 pinch

To prepare the form:

  • Butter – 20 g
  • Bread crumbs – 2 tbsp

Directions

  1. We prepare the necessary ingredients for the semolina biscuit.
    Preheat the oven to a temperature of 175-180 degrees.
  2. Separate the whites from the yolks. We send the proteins to the refrigerator.
  3. Beat the yolks with sugar very carefully and for a long time, until fluffy.
  4. Add salt to the proteins and beat them with a mixer until stable peaks.
  5. Add semolina and vanillin to the yolks. We mix.
  6. Gently mix the whites into the dough so that the dough remains airy.
  7. Grease the baking dish with a piece of butter and sprinkle with breadcrumbs.
  8. Put the dough in a mold and bake in the oven at 175-180 degrees for about 40 minutes.
    Heat the milk a little.
  9. We take out the biscuit on semolina, fill it with warm milk and send it to the oven for another 5-7 minutes.
  10. We remove the sides of the form, let the semolina biscuit cool completely, and only then cut it into cake cakes, pieces for cakes, or portioned pieces for a cup of fragrant tea!

Enjoy your meal!

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